Food-Induced Oropharyngeal Symptoms
Immunology and Allergy Clinics of North America, ISSN: 0889-8561, Vol: 11, Issue: 4, Page: 767-772
1991
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Example: if you select the 1-year option for an article published in 2019 and a metric category shows 90%, that means that the article or review is performing better than 90% of the other articles/reviews published in that journal in 2019. If you select the 3-year option for the same article published in 2019 and the metric category shows 90%, that means that the article or review is performing better than 90% of the other articles/reviews published in that journal in 2019, 2018 and 2017.
Citation Benchmarking is provided by Scopus and SciVal and is different from the metrics context provided by PlumX Metrics.
Article Description
Atopic individuals, particularly those with ragweed or birch hay fever, commonly describe oropharyngeal tingling, itching, or swelling after ingestion of certain foods. Extraoral symptoms may follow. Typically, symptoms begin within 5 minutes of eating and last from 15 to 60 minutes. Foods cross-reacting with birch, e.g., apple, carrot, and potato, or those cross-reacting with ragweed, e.g., watermelon and cantaloupe, are those most likely to induce symptoms. Specific IgE mediates symptoms, and patients are probably sensitized in most cases by developing sensitivity to cross-reacting inhalants. Avoidance of the offending foods is the only practical treatment.
Bibliographic Details
Elsevier BV
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